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M&M's™ Confetti Cupcakes

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  • Prep 55 min
  • Total 3 hr 15 min
  • Servings 30
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The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!
Updated May 6, 2016
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Ingredients

Cupcakes

  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 cup coarsely chopped M&M's® chocolate candies (about 6 1/2 oz)

Fudge Frosting

  • 1 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 1/2 to 2 cups powdered sugar

Garnish

  • M&M's® chocolate candies (about 3/4 cup)
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • 2
    In medium bowl, mix flour, baking powder and salt; set aside.
  • 3
    In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
  • 4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
  • 5
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 6
    In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.

Tips from the Betty Crocker Kitchens

  • tip 1
    Choose colors of the candy-coated chocolate candies to match the holiday, such as red and green for Christmas.
  • tip 2
    If baking cupcakes in batches, cover and refrigerate batter until ready to use. Cool muffin cups 15 minutes before filling again with batter.

Nutrition

280 Calories, 11g Total Fat, 2g Protein, 41g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
280
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
170mg
7%
Potassium
85mg
2%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
31g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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